000061463 001__ 61463
000061463 005__ 20170612112602.0
000061463 0247_ $$2doi$$a10.1016/j.foodchem.2013.03.027
000061463 0248_ $$2sideral$$a98759
000061463 037__ $$aART-2013-98759
000061463 041__ $$aeng
000061463 100__ $$0(orcid)0000-0003-4507-1323$$aCulleré, L.$$uUniversidad de Zaragoza
000061463 245__ $$aPotential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles
000061463 260__ $$c2013
000061463 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061463 5203_ $$aThe Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work tries to determine whether the differences between the aromatic compounds of both species are sufficiently significant so as to apply them to fraud detection. An olfactometric evaluation (GC-O) of T. indicum was carried out for the first time. Eight important odorants were identified. In order of aromatic significance, these were: 1-octen-3-one and 1-octen-3-ol, followed by two ethyl esters (ethyl isobutyrate and ethyl 2-methylbutyrate), 3-methyl-1-butanol, isopropyl acetate, and finally the two sulfides dimethyldisulfide (DMDS) and dimethylsulfide (DMS). A comparison of this aromatic profile with that of T. melanosporum revealed the following differences: T. indicum stood out for the significant aromatic contribution of 1-octen-3-one and 1-octen-3-ol (with modified frequencies (MF%) of 82% and 69%, respectively), while in the case of T. melanosporum both had modified frequencies of less than 30%. Ethyl isobutyrate, ethyl 2-methylbutyrate and isopropyl acetate were also significantly higher, while DMS and DMDS had low MF (30-40%) compared to T. melanosporum (>70%). The volatile profiles of both species were also studied by means of headspace solid-phase microextraction (HS-SPME-GC-MS). This showed that the family of C8 compounds (3-octanone, octanal, 1-octen-3-one, 3-octanol and 1-octen-3-ol) is present in T. indicum at much higher levels. The presence of 1-octen-3-ol was higher by a factor of about 100, while 1-octen-3-one was detected in T. indicum only (there was no chromatographic signal in T. melanosporum). As well as showing the greatest chromatographic differences, these two compounds were also the most powerful from the aromatic viewpoint in the T. indicum olfactometry. Therefore, either of the two chromatographic methods (GC-O or HS-SPME-GC-MS), together or separately, could be used as a screening technique to distinguish between T. indicum and T. melanosporum and thus avoid possible fraud.
000061463 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2010-00070-C02-02
000061463 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000061463 590__ $$a3.259$$b2013
000061463 591__ $$aCHEMISTRY, APPLIED$$b9 / 70 = 0.129$$c2013$$dQ1$$eT1
000061463 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 121 = 0.083$$c2013$$dQ1$$eT1
000061463 591__ $$aNUTRITION & DIETETICS$$b22 / 78 = 0.282$$c2013$$dQ2$$eT1
000061463 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000061463 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000061463 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000061463 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.
000061463 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000061463 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDepartamento de Química Analítica$$cQuímica Analítica
000061463 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000061463 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000061463 773__ $$g141, 1 (2013), 105-110$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000061463 8564_ $$s162877$$uhttps://zaguan.unizar.es/record/61463/files/texto_completo.pdf$$yPostprint
000061463 8564_ $$s40297$$uhttps://zaguan.unizar.es/record/61463/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000061463 909CO $$ooai:zaguan.unizar.es:61463$$particulos$$pdriver
000061463 951__ $$a2017-06-12-09:14:43
000061463 980__ $$aARTICLE